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United States Patent |
6,265,008
|
Smith
,   et al.
|
July 24, 2001
|
Preparation of noncarbonated beverage products having superior microbial
stability
Abstract
Disclosed are noncarbonated beverage products with improved microbial
stability, and processes for preparing them. The noncarbonated beverage
products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm
to about 3000 ppm of a polyphosphate having an average chain length
ranging from about 17 to about 60: from about 100 ppm to about 1000 ppm of
a preservative selected from the group consisting of sorbic acid, benzoic
acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to
about 40% by weight of fruit juice; and from about 80% to about 99% by
weight of added water, wherein the added water contains from 61 ppm to
about 220 ppm of hardness. These noncarbonated beverage products can be
stored at ambient temperatures for at least about 28 days without
substantial microbial proliferation therein after exposure to beverage
spoilage organisms.
Inventors:
|
Smith; James Arthur (Loveland, OH);
Graumlich; Thomas Ray (West Harrison, IN);
Sabin; Robert Phillip (Cincinnati, OH);
Vigar; Judith Wells (Cincinnati, OH)
|
Assignee:
|
The Procter & Gamble Co. (Cincinnati, OH)
|
Appl. No.:
|
436529 |
Filed:
|
November 9, 1999 |
Current U.S. Class: |
426/330.3; 426/66; 426/271; 426/330.4; 426/330.5; 426/478; 426/532; 426/590; 426/599 |
Intern'l Class: |
A23L 002/02; A23L 002/44; A23F 003/00 |
Field of Search: |
426/330.3,66,271,330.4,330.5,478,532,590,599
|
References Cited
U.S. Patent Documents
3404987 | Oct., 1968 | Kooistra et al.
| |
3681987 | Aug., 1972 | Kohl et al.
| |
4717579 | Jan., 1988 | Vietti et al.
| |
4748033 | May., 1988 | Syfert et al.
| |
5021251 | Jun., 1991 | McKenna et al.
| |
Foreign Patent Documents |
1792760 | May., 1974 | DE.
| |
1642141 | Apr., 1976 | DE.
| |
1242105 | Jul., 1986 | SU.
| |
95 22910 | Aug., 1995 | WO.
| |
677805 | Jun., 1968 | ZA.
| |
677801 | Jun., 1968 | ZA.
| |
Other References
Furia, T., CRC Handbook of Food Additives, 2d Edition, vol. 1, CRC press
(1972), p. 628.
R.B. Tompkin, Indirect Antimicrobial Effects in Foods: Phosphates, Journal
of Food Safety 6 (1983), pp. 13-27.
R.H. Ellinger, Phosphates in Food Processing, Handbook of Food Additives,
2d Edition, CRC Press (1972), pp. 644-780.
Antimicrobial Agents (Preservatives), The Food Additives Market, Frost &
Sullivan, Inc. (1975(, pp. 68-85.
J. Sofos, Sorbate Food Preservatives (1989),pp. 75-76.
Davidson and Juneja, Antimicrobial Agents, Food Additives (1990). pp.
88-137.
J. Falbe (ED.) et al., "Rompp, Cemie Lexikon"; 1992, Georg Thieme Verlag,
Stuttgard--New York; 9th Edition, vol. 5, pp. 3564-3565; see
"Polyphoshate".
Jacobs, M., Manufacture and Analysis of Carbonated Beverages, Chemical
Publishing Co., Inc. New York, NY (1959), pp. 95-96.
|
Primary Examiner: Pratt; Helen
Attorney, Agent or Firm: McDow-Dunham; Kelly L., Rosnell; Tara M., Roof; Carl J.
Parent Case Text
This application is a continuing application of U.S. patent application
Ser. No. 08/999,942 filed Aug. 29, 1997, now U.S. Pat. No. 6,126,980,
which is a continuation of application Ser. No. 08/642,794 filed May 3,
1996 and Ser. No. 08/395,740 filed Feb. 28, 1995, both now abandoned.
Claims
What is claimed is:
1. Noncarbonated beverage product comprising:
(a) from about 100 ppm to about 1000 ppm of a preservative selected from
the group consisting of sorbic acid, benzoic acid, alkali metal salts
thereof and mixtures thereof;
(b) from about 300 ppm to about 3000 ppm of a polyphosphate having the
formula:
##STR4##
where n averages from about 17 to about 60; and
(c) added water having from 61 ppm to about 220 ppm of hardness;
wherein the beverage product has a pH of from about 2.5 to about 4.5 and
wherein the beverage product, after an initial contamination level of 10
cfu/ml of spoilage microorganisms, exhibits less than a 100 fold increase
in the level of microorganisms when stored at 73.degree. F. for at least
28 days.
2. The beverage product of claim 1, wherein the preservative is potassium
sorbate and the sodium polyphosphate has an average chain length ranging
from about 20 to about 30.
3. The beverage product of claim 2, comprising from about 100 ppm to about
1500 ppm sodium polyphosphate and from about 200 ppm to about 650 ppm
potassium sorbate.
4. The beverage product of claim 3, wherein the water has from 61 ppm to
about 180 ppm of hardness.
5. The beverage product of claim 1, comprising from about 200 ppm to about
650 ppm potassium sorbate.
6. The beverage product of claim 5, wherein the added water has 61 ppm to
about 180 ppm of hardness.
7. The beverage product of claim 1, further comprising from about 6% to
about 20% by weight of a carbohydrate sweetener selected from the group
consisting of fructose, maltose, sucrose, glucose, invert sugars and
mixtures thereof.
8. The beverage product of claim 1, further comprising from about 0.1% to
about 1% by weight of a noncaloric sweetener selected from the group
consisting of saccharin, cyclamates, acetosulfam,
L-aspartyl-L-phenylalanine, lower alkyl ester sweeteners,
L-aspartyl-D-alanine amides, L-aspartyl-D-serine amides,
L-aspartyl-L-1-hydroxymethyl-alkaneamide sweeteners,
L-aspartyl-1-hydroxyethylalkaneamide sweeteners, and
L-aspartyl-D-phenylglycine ester and amide sweeteners.
9. Noncarbonated beverage product, comprising:
(a) from about 100 ppm to about 1000 ppm of a preservative selected from
the group consisting of sorbic acid, benzoic acid, alkali metal salts
thereof and mixtures thereof;
(b) from about 300 to about 3000 ppm of a polyphosphate having the formula:
##STR5##
where n averages from about 17 to about 60; and
(c) added water having from 0 ppm to about 220 ppm of hardness;
wherein the beverage product has a pH of from about 2.5 to about 4.5.
10. The beverage product of claim 9, wherein the preservative is potassium
sorbate and the sodium polyphosphate has an average chain length ranging
from about 20 to about 30.
11. The beverage product of claim 10, comprising from about 1000 ppm to
about 1500 ppm sodium polyphosphate and from about 200 ppm to about 650
ppm potassium sorbate.
12. The beverage product of claim 11, comprising from about 200 ppm to
about 650 ppm potassium sorbate.
13. The beverage product of claim 12, wherein the added water has 61 ppm to
about 180 ppm of hardness.
14. The beverage product of claim 9, wherein the added water has from 61
ppm to about 180 ppm of hardness.
15. The beverage product of claim 9, further comprising from about 6% to
about 20% by weight of a carbohydrate sweetener selected from the group
consisting of fructose, maltose, sucrose, glucose, invert sugars and
mixtures thereof.
16. The beverage product of claim 9, further comprising from about 0.1% to
about 1% by weight of a noncaloric sweetener selected from the group
consisting of saccharin, cyclamates, acetosulfam,
L-aspartyl-L-phenylalanine, lower alkyl ester sweeteners,
L-aspartyl-D-alanine amides, L-aspartyl-D-serine amides,
L-aspartyl-L-1-hydroxymethyl-alkaneamide sweeteners,
L-aspartyl-1-hydroxyethylalkanemide sweeteners, and
L-aspartyl-D-phenylglycine ester and amide sweeteners.
Description
FIELD OF THE INVENTION
The present invention relates to noncarbonated beverage products having
superior microbial stability. Such stability is provided primarily by a
novel combination within the beverage products of sodium polyphosphates
having a particular average chain length, a preservative and water of a
specified hardness.
BACKGROUND OF THE INVENTION
Controlling microbial growth in noncarbonated dilute juice beverages is an
ongoing concern among beverage manufacturers. Such beverage products, when
exposed to food spoilage microorganisms, provide an excellent environment
for rapid microbial growth. Such exposure can, and infrequently does,
result from accidental inoculation of the beverage products during
manufacturing or packaging. Food spoilage microorganisms can then rapidly
proliferate by feeding on nutrients provided by the fruit juice component
of the noncarbonated dilute juice beverages.
Of course, microbial proliferation in noncarbonated dilute juice beverages
will not occur without the requisite product exposure to yeast or
bacteria. Manufacturing and packaging operations directed to the
prevention of such exposure is preferred, but provisions are often made
for any infrequent accidental exposure to the isolated beverage product.
Such provisions are directed to limiting or preventing subsequent
microbial proliferation to thus limit or prevent food spoilage.
Microbial stability of dilute juice beverage products can be provided to
some extent by heat pasteurizing during packaging (hot packing) or by
packaging under completely aseptic conditions (aseptic packaging). Hot
packing involves pasteurization of the beverage and its container such
that the resulting sealed beverage product contains no food spoilage
microorganism. Likewise, aseptic processing and packaging of a pasteurized
beverage will produce a beverage product completely free of food spoilage
microorganisms. Accordingly, these beverage products are extremely shelf
stable since there are assuredly no food spoilage microorganisms therein
to feed on the beverage nutrients and rapidly proliferate.
Aseptic packaging methods, however, are often unsuitable for manufacturing
beverages products packaged in certain beverage containers, e.g., rigid
containers such as glass, plastic and cans. An aseptic or sterile
environment is difficult to maintain during aseptic packaging operations.
Frequent cleaning of the packaging line is necessary which is time
consuming and expensive.
Hot packing methods are likewise unsuitable for manufacturing certain types
of beverage products. This well known method involves heat pasteurization
of the juice beverage during packaging at temperatures of between about
85.degree.-105.degree. C. This method is commonly utilized in the
manufacture of canned or bottled (glass) beverages. However, not all
beverage containers can withstand heat-pasteurization during packaging.
For example, flexible containers made from high density polyethylene,
which have become more popular with consumers, should not be subjected to
the pasteurization temperatures utilized during hot packing operations.
Preservatives have been used in noncarbonated dilute juice beverages to
provide some degree of microbial inhibition. Preservatives commonly used
in beverage products include, for example, sorbates, benzoates, organic
acids, and combinations thereof. However, such preservatives often
contribute an off-flavor to the beverage products when used at the levels
necessary to inhibit subsequent microbial proliferation during storage.
Moreover, when used at concentrations sufficiently low to avoid off-flavor
development, such preservatives have heretofore been unable to effectively
inhibit the growth of many preservative resistant spoilage microorganisms.
Accordingly, most noncarbonated dilute juice beverages are hot packed in
cans or glass bottles or aseptically packaged.
The foregoing considerations involving the effective inhibition of
subsequent microbial proliferation in noncarbonated dilute juice beverage
products indicates that there is a continuing need to identify
noncarbonated dilute juice beverage products that can be manufactured
without the use of hot packing or aseptic packing operations, and that are
shelf stable for a reasonable amount of time without the use of excessive
concentrations of preservatives. It has previously been discovered that
certain chilled noncarbonated dilute juice beverage products could be
maintained at ambient temperatures for at least about 10 days, preferably
for at least about 20 days, without substantial microbial proliferation
therein.
Such chilled noncarbonated beverage products include from about 400 ppm to
about 1000 ppm of a preservative selected from the group consisting of
sorbic acid, benzoic acid, alkali metal salts thereof and mixtures
thereof; from about 0.1% to about 10% by weight of fruit juice; and from
about 900 ppm to about 3000 ppm of a polyphosphate having the formula
##STR1##
where n averages from about 3 to about 100, preferably from about 13 to
about 16, and each M is independently selected from the group of sodium
and potassium atoms. The noncarbonated beverage products further comprise
from about 80% to about 99% added water by weight of the beverage
products, wherein the added water contains from 0 ppm to about 60 ppm of
hardness, and preferably from 0 ppm to about 300 ppm of alkalinity. The
noncarbonated beverage products have a pH of from about 2.5 to about 4.5
and an ambient display time of at least about 10 days.
Unfortunately, these chilled noncarbonated beverages do not necessarily
provide microbial stability at ambient temperature when the added water
component of these beverages has a hardness of more than about 60 ppm.
Since water supplies used for preparing these noncarbonated beverages
frequently have a hardness of well above 60 ppm, it is often necessary to
treat or "soften" the water before it can be incorporated into the
beverages hereinbefore described.
Conventional methods for softening water can be very expensive. Moreover,
it is not always possible or convenient to soften water to less than about
60 ppm using conventional techniques. For example, one conventional method
for softening water involves treating the water with Ca(OH).sub.2. This
well known method is most suitable and economical for water having an
initial hardness of 100 to 150 ppm as calcium carbonate. However, it is
not uncommon for water sources to have a hardness in excess of 150 ppm.
Another conventional method for softening water involves ion-exchange
operations. This method, however, is preferably used to soften water
having an initial hardness of 50-100 ppm.
Due to the costs associated with softening of water and to limitations in
the methods themselves, it is an object of the present invention to
provide noncarbonated beverages having microbial stability at least equal
to that of previous noncarbonated beverages, but wherein the added water
component can comprise water having a hardness in excess of 60 ppm to
avoid the cost and difficulties associated with having to soften the water
to a level below 60 ppm first. It is a further object of the present
invention to increase the microbial stability of the beverages' of the
present invention compared to prior beverages.
SUMMARY OF THE INVENTION
The present invention is directed to noncarbonated dilute juice beverage
products having superior microbial stability. These beverages, after an
initial contamination level of 10 cfu/ml of spoilage microorganisms,
exhibit less than a 100 fold increase in the level of microorganisms when
stored at 73.degree. F. for at least 28 days. The beverage products do not
require hot packing, aseptic packing or the incorporation of excessive
amounts of preservatives to provide the requisite inhibition of microbial
proliferation during storage.
Essential elements of the noncarbonated beverage products of the present
invention include 1) a preservative system comprising a) from about 100
ppm to about 1000 ppm of a preservative selected from the group consisting
of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures
thereof, and b) from about 300 ppm to about 3000 ppm of a sodium
polyphosphate having the formula
##STR2##
where n averages from about 17 to about 60; 2) from about 0.1% to about 40%
by weight of a fruit juice and/or from about 0 to about 0.25% of a tea
solids component; and 3) from about 80% to about 99% added water by weight
of the beverage products. The added water contains from about 61 ppm to
about 220 ppm of hardness. The noncarbonated beverage products have a pH
of from about 2.5 to about 4.5.
DETAILED DESCRIPTION OF THE INVENTION
As used herein, "microbial proliferation" means a 100 fold increase or
greater in the number of beverage spoilage microorganisms in a
noncarbonated beverage product after an initial contamination level of
about 10 cfu/ml. Beverage products described as "microbially stable"
exhibit less than a 100 fold increase in the level of microorganisms when
stored at 73.degree. F. for at least 28 days, following an initial
contamination level of 10 cfu/ml of spoilage microorganisms. Beverages
described as "microbially unstable" exhibit more than a 100 fold increase
in the level of microorganisms when stored at 73.degree. F. for 28 days,
following an initial contamination level of 10 cfu/ml of spoilage
microorganisms.
As used herein, the term "noncarbonated beverage products" refers to
beverage products having less than 1 volume of carbonation.
As used herein, the term "comprising" means various components can be
conjointly employed in the preparation of the noncarbonated beverage
products of the present invention.
All weights, parts and percentages used herein are based on weight unless
otherwise specified.
Preparation of the noncarbonated beverage products of the present invention
is described in detail as follows.
The Preservative System
The noncarbonated beverage products of the present invention comprise a
preservative system containing a preservative and a food grade
polyphosphate. The preservative system is described in detail as follows.
A. The Preservative
Specifically, the beverage products herein comprise from about 100 ppm to
about 1000 ppm, preferably from about 200 ppm to about 650 ppm, more
preferably from about 400 ppm to about 650 ppm, of a preservative selected
from the group consisting of sorbic acid, benzoic acid, alkali metal salts
thereof, and mixtures thereof. The preservative is preferably selected
from the group consisting of sorbic acid, potassium sorbate, sodium
sorbate and mixtures thereof. Most preferred is potassium sorbate.
B. The Food Grade Polyphosphate
The noncarbonated beverage products further comprise a food grade sodium
polyphosphate for use in combination with the preservative. Specifically,
the beverage products comprise from about 300 ppm to about 3000 ppm,
preferably from about 500 ppm to about 3000 ppm, more preferably from
about 900 to about 3000 ppm, most preferably from about 1000 ppm to about
1500 ppm, of a sodium polyphosphate characterized by the following
structure:
##STR3##
where n averages from about 17 to about 60, preferably from about 20 to
about 30. Especially preferred is sodium polyphosphate, a straight chain
sodium polyphosphate where n averages about 21.
It has found that these straight chain polymeric phosphates exhibit better
antimicrobial activity in the noncarbonated beverage products of the
present invention than other food grade phosphates. Well-known food grade
phosphates include, for example, orthophosphate, cyclic polyphosphates,
monobasic calcium phosphate, dipotassium phosphate, disodium phosphate,
sodium phosphate, sodium pyrophosphate, sodium metaphosphate and
tetrasodium pyrophosphate.
The polyphosphates for use in the noncarbonated beverage products herein
and the selected preservatives also for use in the beverage product herein
act synergistically, or at least additivity, to inhibit microbiological
growth in the beverage products of the present invention. This combination
in the beverage products herein is particularly effective in inhibiting
yeast, including preservative resistant Zygosaccharomyces bailii, and acid
tolerant preservative resistant bacteria.
The use of sorbates, benzoates and mixtures thereof as preservatives in
beverage products is well known, as is the mechanism by which such
preservatives inhibit microbial growth in food products generally.
Sorbates and benzoates are described, for example, by Daividson and
Branen, Antimicrobials in Foods, Marcel Dekker, Inc., pp. 11-94 (2nd ed.
1993), which description is incorporated herein by reference.
The use of straight chain polyphosphates, alone or in combination with
preservatives, to inhibit microbial growth in food products is also well
known. Polyphosphates are described, for example, in Handbook of Food
Additives, CRC Press, pp. 643-780 (2nd ed.1992), which description is
incorporated herein by reference. Moreover, the synergistic or additive
antimicrobial effect from phosphates combined with a preservative (e.g.,
sorbates, benzoates, organic acids) in food products is disclosed in U.S.
Pat. No. 3,404,987 to Kooistra et al.
Although the use of the above-described polyphosphates and preservatives,
alone or in combination, do provide some degree of antimicrobial activity
in the beverage products, the novel beverage product of this invention
described hereinafter shows outstanding antimicrobial activity against
microorganisms commonly associated with the spoilage of beverage products,
especially preservative resistant spoilage microorganisms.
Moreover, it has also been found that the particular straight chain
polymeric sodium phosphates described herein (e.g., those having an
average chain length ranging from about 17 to about 60), provide superior
microbial stability to beverages containing them compared to straight
chain polymeric phosphates having an average chain length of other than
from about 17 to about 60, especially when the water hardness of the added
water component of the beverages (hereinafter described) ranges from 61
ppm to about 220 ppm. In particular, the noncarbonated beverages herein.
which contain straight chain polymeric sodium phosphates having an average
chain length ranging from about 17 to about 30, will exhibit less than a
100 fold increase in the level of microorganisms when stored at 73.degree.
F. for at least 28 days, after an initial contamination level of 10 cfu/ml
of spoilage microorganisms. Preferably, the beverages herein will exhibit
less than a 100 fold increase in the level of microorganisms when stored
at 73.degree. F. for at least 60 days, more preferably at least 100 days,
after an initial contamination level of 10 cfu/ml of spoilage
microorganisms. In general, the lower the water hardness of the added
water, the longer the beverage will remain microbially stable.
It is believed that the improved microbial stability of the noncarbonated
beverages herein which contain straight chain polymeric sodium phosphates
having an average chain length of from about 17 to about 60 can be
attributed to the particular characteristics of the straight chain
polymeric sodium phosphates employed. It is believed that, upon
hydrolysis, straight chain polymeric sodium phosphates having an average
chain length of from about 17 to about 60 break down to straight chain
polymeric sodium phosphates that are still effective in providing
microbial stability to the beverages containing them. By contrast,
straight chain polymeric phosphates having an average chain length of less
than about 21 will hydrolyze into straight chain polymeric phosphates
which are not effective in providing microbial stability to the beverages
containing them. Straight chain polymeric phosphates having an average
chain length of greater than about 60 are not necessarily soluble in the
beverage products described herein.
Another advantage of the straight chain polymeric sodium phosphates of the
present invention is that they can provide microbial stability to the
beverages herein even when the added water component of the beverages
comprises moderately hard to hard water. Thus, there is frequently no need
to soften the water before it is incorporated into the beverage.
The Added Water Component
The noncarbonated beverages herein also comprise an added water component.
For purposes of defining the beverage products herein, the added water
component does not include water incidentally added to the beverage
product via other added materials such as, for example, the fruit juice
component. The beverage products of the present invention typically
comprise from about 80% to about 99% by weight of water, more typically
from about 85% to about 93% by weight of water.
The term "hardness" as used herein refers to the presence of calcium and
magnesium cations in water. generally. For purposes of the present
invention, hardness of the added water component is calculated according
to Association of Official Analytical Chemists (AOAC) standards set forth
in Official Methods of Analysis, published by the AOAC, Arlington, Va.,
pp. 627-628 (14th ed. 1984), which is incorporated herein by reference.
Under AOAC standards, hardness is the sum of CaCO.sub.3 equivalents (mg/L)
in water, which sum is obtained by multiplying the concentrations (mg/L)
found of the following cations in the water by the factors.
TABLE 1
Cation Factor
Ca 2.497
Mg 4.116
Sr 1.142
Fe 1.792
Al 5.564
Zn 1.531
Mn 1.822
Compounds that impart hardness to water are primarily magnesium and calcium
carbonates, bicarbonates, sulfates, chlorides and nitrates, although other
compounds which can contribute polyvalent cations to water can also impart
hardness. Water based on harness is normally classified as soft (0-60
ppm), moderately hard (61-120 ppm), hard (121-180 ppm) and very hard (over
180 ppm).
As stated hereinbefore, the antimicrobial effects of the beverage products
of the present invention are evident at water hardness levels above about
60 ppm. In fact, the antimicrobial effects of the noncarbonated beverages
of the present invention are evident when the hardness of the added water
component of the beverages ranges from 61 to about 220 ppm. Preferably,
the hardness of the added water component ranges from 61 to about 200 ppm,
more preferably from 61 to about 180 ppm, and most preferably from 61 ppm
to about 140 ppm.
The Fruit Juice and/or Tea Solid Component
In one embodiment of the present invention, the beverage products contain
fruit juice, which can provide flavor and nutrition. However, it is the
fruit juice that also provides an excellent medium on which beverage
spoilage microorganisms can feed and rapidly proliferate. It is therefore
this fruit juice component of the noncarbonated beverage product herein
that necessitates the use of the preservative system and water quality
controls described hereinbefore.
Specifically, the noncarbonated beverage product of the present invention
can comprise from 0.1% to about 40%, preferably from about 0.1% to about
20%, more preferably from about 0.1% to about 15%, and most preferably
from about 3% to about 10%, by weight of a fruit juice (weight percentage
based on single strength 2-16.degree. Brix fruit juice). The fruit juice
can be incorporated into the beverage product as a puree, comminute or as
a single strength or concentrated juice. Especially preferred is the
incorporation of the fruit juice as a concentrate with a solid content
(primarily as sugar solids) of between about 20.degree. and 80.degree.
Brix.
Subsequent microbial proliferation in the noncarbonated beverage product
herein will not necessarily be effectively inhibited during storage if
fruit juice concentrations exceed about 40% by weight of the beverage
products. At fruit juice concentrations less than about 0.1% by weight of
the beverage product, the need for stringent antimicrobial systems is
less. Even within the fruit juice concentrations of the beverage product
herein (between about 0.1% and about 40%), microbial stability will
increase with decreased percentages of fruit juice in the beverage
product. Variations in the concentration of preservative and polyphosphate
within the ranges described hereinbefore can also impact microbial
stability. Nonetheless, so long as the concentration of fruit juice,
preservative, polyphosphate, and water hardness are within the ranges
recited herein for the beverage products, the beverages herein will be
microbially stable.
The fruit juice in the noncarbonated beverage products can be any citrus
juice, non-citrus juice, or mixture thereof, which are known for use in
beverage products Examples of such fruit juices include, but are not
limited to, non-citrus juices such as apple juice, grape juice, pear
juice, nectarine juice, currant juice, raspberry juice, gooseberry juice,
blackberry juice, blueberry juice, strawberry juice, custard-apple juice,
pomegranate juice, guava juice, kiwi juice, mango juice, papaya juice,
watermelon juice, cantaloupe juice, cherry juice, cranberry juice,
pineapple juice, peach juice, apricot juice, plum juice and mixtures
thereof, and citrus juices such as orange juice, lemon juice, lime juice,
grapefruit juice, tangerine juice and mixtures thereof. Other fruit
juices, and nonfruit juices such as vegetable or botanical juices, can be
used as the juice component of the noncarbonated beverage products of the
present invention.
The noncarbonated beverage products herein can also comprise tea solids.
The tea solids can be incorporated into the beverage product in addition
to, or in place of, the fruit juice component described hereinbefore.
Specifically, the noncarbonated beverage products can comprise from 0 to
about 0.25%, preferably from about 0.02% to about 0.25%, more preferably
from about 0.7% to about 0.15%, by weight of tea solids. The term "tea
solids" as used herein means solids extracted from tea materials including
those materials obtained from the genus Camellia including C. sinensis and
C. assaimica, for instance, freshly gathered tea leaves, fresh green tea
leaves that are dried immediately after gathering, fresh green tea leaves
that have been heat treated before drying to inactivate any enzymes
present, unfermented tea, instant green tea and partially fermented tea
leaves. Green tea materials are tea leaves, tea plant stems and other
plant materials which are related and which have not undergone substantial
fermentation to create black teas. Members of the genus Phyllanthus,
catechu gambir and Uncaria family of tea plants can also be used. Mixtures
of unfermented and partially fermented teas can be used.
Tea solids for use in the noncarbonated beverage products herein can be
obtained by known and conventional tea solid extraction methods. Tea
solids so obtained will typically comprise caffeine, theobromine,
proteins, amino acids, minerals and carbohydrates.
Sweetener
The noncarbonated beverage products of the present invention can, and
typically will, contain an artificial or natural, caloric or noncaloric,
sweetener. Preferred are carbohydrate sweeteners, more preferably mono-
and or di-saccharide sugars.
Specifically, the noncarbonated beverage products will typically comprise
from about 0.1% to about 20%, more preferably from about 6% to about 14%,
sugar solids by weight of the beverage products. Suitable sweetener sugars
include maltose, sucrose, glucose, fructose, invert sugars and mixtures
thereof. These sugars can be incorporated into the beverage products in
solid or liquid form but are typically, and preferably, incorporated as a
syrup, more preferably as a concentrated syrup such as high fructose corn
syrup. For purposes of preparing the beverage products of the present
invention, these optional sweeteners can be provided to some extent by
other components of the beverage products such as the fruit juice
component, optional flavorants, and so forth.
Preferred carbohydrate sweeteners for use in the beverage products are
sucrose, fructose and mixtures thereof. Fructose can be obtained or
provided as liquid fructose, high fructose corn syrup, dry fructose or
fructose syrup, but is preferably provided as high fructose corn syrup.
High fructose corn syrup (HFCS) is commercially available as HFCS-42,
HFCS-55 and HFCS-90, which comprise 42%, 55% and 90%, respectively, by
weight of the sugar solids therein as fructose.
Optional artificial or noncaloric sweeteners for use in the noncarbonated
beverage product include, for example, saccharin, cyclamates, sucrose,
acetosulfam, L-aspartyl-L-phenylalanine lower alkyl ester sweeteners
(e.g., aspartame), L-aspartyl-D-alanine amides disclosed in U.S. Pat. No.
4,411,925 to Brennan et al., L-aspartyl-D-serine amides disclosed in U.S.
Pat. No. 4,399,163 to Brennan et al.,
L-aspartyl-L-1-hydroxymethyl-alkaneamide sweeteners disclosed in U.S. Pat.
No. 4,338,346 to Brand, L-aspartyl-1-hydroxyethylakaneamide sweeteners
disclosed in U.S. Pat. No. 4,423,029 to Rizzi, L-aspartyl-D-phenylglycine
ester and amide sweeteners disclosed in European Patent Application
168,112 to J. M. Janusz, published Jan. 15, 1986, and the like. A
particularly preferred sweetener is aspartame.
Other Ingredients
The noncarbonated beverage products herein can further comprise any other
ingredient or ingredients typically used as optional beverage ingredients.
Such optional ingredients include flavorants, preservatives (e.g., organic
acids), colorants and so forth.
The noncarbonated beverage products can further comprise from 0 to about
110% of the U.S. Recommended Daily Allowance (RDA) of vitamins and
minerals, provided that such vitamins and minerals do not substantially
reduce ambient display times of the noncarbonated beverage products, and
that such vitamins and minerals are chemically and physically compatible
with the essential elements of the noncarbonated beverage products.
Especially preferred are vitamin A, provitamins thereof (e.g., beta
carotene), and ascorbic acid, although it is understood that other
vitamins and minerals can also be used.
It is well known that certain food grade polyphosphates, such as those
described herein, can help inhibit inactivation of the ascorbic acid while
in the beverage product. It is also important to note that calcium, iron
and magnesium fortification should be avoided since these polyvalent
cations can bind to and inactive the polyphosphate component of the
noncarbonated beverage products.
Gums, emulsifiers and oils can be included in the beverage products to
affect texture and opacity. Typical ingredients include guar gum, xanthan,
alginates, mono- and di-glycerides, lecithin, pectin, pulp, cottonseed
oil, vegetable oil, food starches and weighting oils/agents. Esters and
other flavor and essence oils can also be incorporated into the beverage
products.
Acidity
The noncarbonated beverage products of the present invention have a pH of
from about 2.5 to about 4.5, preferably from about 2.7 to about 3.5, most
preferably from about 3.0 to about 3.3. This pH range is typical for
noncarbonated dilute juice beverage products. Beverage acidity can be
adjusted to and maintained within the requisite range by known and
conventional methods, e.g., the use of food grade acid buffers. Typically,
beverage acidity within the above recited ranges is a balance between
maximum acidity for microbial inhibition and optimum acidity for the
desired beverage flavor and sourness impression. In general, the lower the
acidity of the beverage, the more effective the sodium polyphosphate will
be at providing microbial stability. Thus, the lower the acidity of the
beverage, the less sodium polyphosphate and/or preservative is required to
provide microbial stability. Alternatively, when the acidity of the
beverage is low, the amount of juice in the beverage can be increased.
Preparation
The noncarbonated beverage products of the present invention can be
prepared by conventional methods for formulating noncarbonated dilute
juice beverages. Such conventional methods can involve hot packing or
aseptic packaging operations, although such operations are not necessary
for achieving the extended ambient display times described hereinbefore.
Methods for making dilute juice beverages, for example, are described in
U.S. Pat. No. 4,737,375 to Nakel et al., which is incorporated herein by
reference. Methods for making beverage products are also described by
Woodroof and Phillips, Beverages: Carbonated & Noncarbonated, AVI
Publishing Co.(rev. ed. 1981); and by Thorner and Herzberg, Non-alcoholic
Food Service Beverage Handbook, AVI Publishing Co. (2nd ed. 1978).
One method for preparing the beverage products herein involves making a
beverage concentrate, adding to it to a sugar syrup containing
polyphosphate, and then trimming the mixture with water, sugar syrup, and
beverage concentrate to obtain the requisite acidity and material
composition. All added water used in such a preparation must have, or be
adjusted to, the requisite hardness. In such a method, the beverage
concentrate can be prepared by admixing to water (correct hardness) an
acidulant (e.g., citric acid), water soluble vitamins, flavorants
including juice concentrate, and preservative. An oil in water emulsion,
which provides opacity and texture to the beverage products, can be added
to the concentrate. The sugar syrup for use in preparing the beverage
products is separately prepared by adding sugar syrup (e.g., high fructose
corn syrup) to water, and then adding ascorbic acid, polyphosphate and
thickening agents to the syrup. Additional preservative can be added to
the resulting sugar syrup. The sugar syrup and concentrate are combined to
form a noncarbonated beverage product. The noncarbonated beverage product
can be trimmed with small amounts of added water, sugar syrup and beverage
concentrate to achieve the requisite acidity and composition of the
noncarbonated beverage product of the present invention. It can then be
pasteurized, packaged and stored. It is understood that other methods,
e.g., the methods described hereinafter in the EXAMPLES section, can be
used to prepare the noncarbonated beverage products herein
The key aspect of the process of the present invention is admixing the
requisite materials, in the requisite amounts, to achieve the
noncarbonated beverage products of the present invention. Other well known
and conventional variations of the above described beverage formulation
technique can, therefore, be used to prepare the noncarbonated beverage
products herein.
Test Method: Microbial Stability
The term "microbial proliferation" as used herein means a 100 fold increase
or greater in the number of beverage spoilage microorganisms in a
noncarbonated beverage product after an initial inoculation level of about
10 cfu/ml. Beverage products described as "microbially stable" exhibit
less than a 100 fold increase in the level of microorganisms when stored
at 73.degree. F. for 28 days, following an initial contamination level of
10 cfu/ml of spoilage microorganisms. Beverages described as "microbially
unstable" exhibit more than a 100 fold increase in the level of
microorganisms when stored at 73.degree. F. for 28 days, following an
initial contamination level of 10 cfu/ml of spoilage microorganisms.
The microbial stability a noncarbonated beverage product can be determined
by the following method. Beverage products are inoculated with mixed
groups of preservative resistant yeast containing at least four separate
yeast isolates, including Zygosaccharomyces bailii, and with mixed groups
of preservative resistant, acid tolerant bacteria, including Acetobacter
species. All yeast and bacteria utilized in the inoculation are previously
isolated from preserved fruit juice beverages. Inoculated beverage
products are maintained at 20.degree. C. for at least 60 days and aerobic
plate cultures performed periodically. Aerobic plate counts of both yeast
and bacteria populations are performed as described in the Compendium of
Methods for the Microbiological Examinations of Foods, American Public
Health Association, Washington, D.C. (edited by C. Vanderzant and D. F.
Splittstoesser), which description is incorporated herein by reference.
These plate counts are then used to identify the degree of microbial
proliferation in the inoculated beverage product.
Test Method: Average Chain Length of Sodium Polyphosphate
Reagents and Equipment:
Deuterium Oxide (D.sub.2 O)
NMR tubes 5 mm OD, Wilmad Glass, 507PP
10 mm OD, Wilmad Glass, 513-5PP
NMR tube pressure caps 5 mm OD, Wilmad Glass, 521
10 mm OD, Wilmad Glass, 521-C
Disposable transfer pipettes Curtin Matheson, 355-123
Probe for AC-300 5 or 10 mm
Pyrex wool Corning Glass
Disposable wipers Kimberly-Clark, Kim-Wipes
Spinner Turbine 5 mm, Bruker
10 mm, Bruker
Spectrometer Bruker AC-300, equipped with 5 mm
or 10 mm probe
Procedure:
1. Dissolve about 100 mg of sample in deuterium oxide (D.sub.2 O) to
prepare a solution having a concentration of about 12% by weight of
sample. Warm solution gently, if necessary, to aid in solute dissolution.
Filter the solution through compressed Pyrex wool, if necessary, to remove
any solid particles.
2. Transfer the solution to a clean NMR tube, using a disposable pipette.
3. Place cap on NMR tube. Wipe all smudges and dust particles off the NMR
tube with a disposable wiper.
4. Prepare a barcode label including user's initials, spectrometer,
microprogram and sample solvent, and attach the label to the barcode label
holder.
5. Place the barcode label holder in the NMR tube with lettering up and
place the spinner below the holder.
6. Position the sample using the depth gauge.
7. Place the sample tube/spinner/barcode holder assembly into the
appropriate chute on the spectrometer sample changer.
8. The spectrum will be automatically obtained, processed and plotted,
based on the experiment and solvent information specified on the barcode
label.
Spectrometer Parameters:
Microprogram PHG
Sweep Frequency 121.39 MHz
Sweep Width 50 KHz
Spectrum Size 64 K
Pulse Width 2 usec = 45.degree.
Pulse Recycle 10.0 sec
Inverse gated broadband H-1 decoupling
The average chain length of the sodium polyphosphate is calculated as
follows:
##EQU1##
Region T for -5 to -10 ppm contains peaks assigned to terminal phosphate
units in linear polyphosphates having a chain length of 2 or greater.
Region I from -18 to -24 ppm contains peaks assigned to internal
phosphates. Cyclic phosphates present as impurities in the samples also
have peaks in Region I and are included in the calculation.
The chemical shifts were referenced to external phosphoric acid.
EXAMPLES
The following includes specific embodiments of the noncarbonated beverage
products, and processes for making them, of the present invention.
Ingredients for each product are admixed in the order in which they
appear. Sodium hexametaphosphate for each product is admixed under high
sheer mixing to insure solubility. Ambient display time for each product
is at least about 28 days. These specific embodiments are illustrative of
the invention and are not intended to be limiting of it.
Embodiment 1
Ingredients
Added Water about 84%
hardness 140 ppm
Sodium hexametaphosphate (n=22.76) 1500 ppm
Potassium sorbate 200 ppm
Fruit juice concentrate 1.75%
(as single strength juice 10%)
Citric acid about 0.24%
HFCS-55 about 13.5%
Embodiment 2
Ingredients
Added water about 98%
hardness 140 ppm
Sodium hexametaphosphate (n=23.14) 1500 ppm
Potassium sorbate 200 ppm
Fruit Juice concentrates 1.75%
(as single strength juice 10%)
Citric acid about 0.24%
Aspartame about 500 ppm
Comparative Data
Noncarbonated beverage samples (A-C) are prepared and tested for microbial
stability according to the test method described hereinbefore in the
Analytical Methods section. Each sample contains 200 ppm sorbate and 98%
by weight of added water having a hardness of 140 ppm. Sample A contains
1500 ppm of sodium hexametaphosphate with an average chain length of about
13. Sample B (representative of the present invention) contains 1500 ppm
of a sodium hexametaphosphate with an average chain length of about 21.
Each sample also contains other minor ingredients which had substantially
no effect on microbial proliferation. Test results are summarized below.
LOG (cfu/ml)
Sample 0 days 29 days 58 days 99 days
A 1.10 1.33 4.10 5.2
B 1.03 2.58 2.57 2.40
Both samples are microbially stable after 29 days. However, after 58 days,
Sample A is no longer microbially stable, while Sample B remains
microbially stable even after 99 days.
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